6 Amazing, Sophisticated Vegan Popsicle Recipes for Adults

Homemade popsicles aren't just for kids! Adults can also enjoy these icy concoctions year-round, though they're especially good on hot summer days. To get started with homemade eco-friendly popsicles, first grab yourself a nice set of popsicle molds made of either BPA-free plastic, silicone, or stainless steel. If you don't want to go with pre-made molds, gather up some of your larger shot glasses and spoons and just use those instead. Keep reading to see 6 delicious ice pop recipes that are sure to keep you cool and please the kid in you.
*NOTE: Since my household is vegan and organic, all the popsicle recipes below are—no surprise—made with vegan and organic ingredients, but feel free to switch in your own conventional vegetarian ingredients if desired.

Vegan Strawberry Cheesecake Popsicles

These pops taste just like icy cold cheesecake, yet have a much lower calorie count than the real deal. This recipe is hands-down, the most popular popsicle recipe I’ve ever made at my house. As soon as the household hears I’m making them, folks conveniently start milling around the kitchen… and once they’re frozen, they’re gone in about 5 minutes flat.

Puree your strawberries in the blender. If they’re frozen, you may need to add a bit of water.

To Assemble: These are layered pops, so a little more time consuming, but worth it.

Sprinkle some ground graham crackers into each ice pop mold.

Fill your mold about 1/2 full with the cream cheese mixture.

Spoon in some strawberry puree.

Sprinkle more ground graham crackers into the mold.

Add more cream cheese mixture, leaving room for another dollop of strawberry puree and one last sprinkling of graham crackers.

Freeze for at least 4 hours.

*NOTE: If using shot glasses and spoons instead of molds (as shown in the image above), use a bit of foil over the top of the glass to keep the spoon handles upright until the pops freeze.

Mock Starbucks Vegan “Frappuccino” Pops

A few summers ago I got crazy addicted to Starbucks’ Frappuccinos. The downside: cost, for one thing, especially since Starbucks charges WAY too much for soy milk. Also, Starbucks isn’t GMO-free and I’d have to drive to get one, wasting time and gas. Thus, I started trying to whip up my own Frappuccino at home—which sounds easy—but I had a ton of failed attempts before I hit on the magic combination. After figuring the recipe out, I realized I could easily freeze my fraps into icy pops as well.

Peachy Vegan Vanilla Pudding Pops

Usually chocolate pudding gets all the applause, but this vegan vanilla pudding is a huge hit at my house, even among the serious non-vegan chocoholics. Once you add fresh peaches, it gets even better.

Gather:

3 tablespoons cornstarch.

2 and 1/2 cups vanilla soy milk or other alternative milk.

2/3 cup organic white sugar.

2 tablespoons Earth Balance (vegan butter).

2 teaspoons Fair Trade, organic pure vanilla extract.

1 to 2 organic peaches, washed, peeled and chopped into small pieces (about 2 cups worth). You can also use frozen organic peaches or another fruit of your choice.

To Make:

Whisk 1/4 cup milk plus the cornstarch together. Set aside.

Heat the rest of the milk and the sugar in pot on the stovetop.

Heat the milk and sugar on medium low heat, stirring occasionally.

When the milk starts to steam whisk in the cornstarch mix.

Cook on medium high heat, stirring occasionally until thick and starting to boil (about 5 minutes).